Messages: 13,676 - Threads: 706
I haven't made pancakes at home in about 20 years, but I have a taste for them today and don't feel like going out in the high winds we're experiencing right now.
What were the proportions of the ingredients I used when I made them? I wasn't sure, so looked for recipes on line. They were near enough to what I remembered that I decided to go with what had stuck in my head all these years: a cup of flour, a teaspoon of baking powder, a half teaspoon of salt, two tablespoons of sugar (to help them brown), a cup of milk, one egg, one tablespoon of oil.
I'll let you know how they turned out.
90 minutes later: They were delicious, but they would have been better had I increased the salt to one teaspoon.
Edited by NorthAmerican.
sounds delicious but wow, for the price i'd rather not eat Chinese food for a year and go to Antarctica instead (and i did!). made my first ever trip to China shortly after reading her book 'Sichuan Cookery' (back in march 2006). 5 weeks long, half the price of the 'food tour', 2 of us who didn't speak a word of Chinese. made 3 consecutive trips and still haven't even scratched the surface of this massive country.
read about it on her site here: http://www.fuchsiadunlop.com/gastronomic-tour-of-china-%E5%90%83%E8%B4%A7%E5%9B%A2%EF%BC%81/#more-2204
and about the gastro tour: http://www.wildchina.com//china-immersion-experiences/overview/gastronomic-tour-of-china-with-fuchsia-dunlop
US$500 a day is what going to cost ya. but hey, you don't have to do the ordering, eat by the roadside/in simple restaurants like most Chinese and tourists such as i.
I found this article interesting.
I was looking up a brand of wine on the internet, and found one description calling it a good "coiffing wine." The same phrase appears in other wine descriptions. Are these people simply misspelling "quaffing?" I always thought "coif" was hairdos or hats.
Went down to Melbourne last week, and was waiting to cross the road in front of Flinders Street Station, and i saw this fast food joint called 'The Lord of the Fries', sure thought it was a great name.
Seen any Restaurants that have names have stuck in your mind during your travels?
I've got a large (2 pound) container of diced butternut squash that needs to be cooked tomorrow. Last time I simply oven-roasted it along with onion and froze what we didn't eat the same day. It wasn't particularly good as a side dish when thawed & re-heated.
I captured a squash/potato coconut milk "gratinee" recipe a while back, that calls for "crown prince squash", thinly sliced. I'm thinking of using that as a starting point but will need to make many substitutions/changes. My questions 1) if instead of re-slicing everything I just cube the potatoes to the same size as the squash am I likely to get a dish with pleasing result? 2) is butternut squash a reasonable substitution for "crown prince squash"? 3) dish also calls for 1 blade of lemon grass - not in my pantry, although I have a "lemon pepper" spice mix intended for use with fish dishes -- good idea or skip it? 4) r... more »
I have a booking for late December and I've been asking what drinks they would like with their lunch / dinner meals and the answer I get is red and white wine and some beer. I mean like I've given them a choice of cheap reasonable and expensive and all they can say is red or white, I don't want to badger them with anymore mails regarding this but I really would like to pin them down to at least one name. So fire away and give me some input please, they're coming from Sweden if that makes it any better.
I am cooking for a dinner to raise funds to support and effort fighting malaria so it has been decided to do an African themed dinner. Of course that covers a broad and diverse group of cuisines but we have some people with experience in different parts of Africa. Now, I have been to all of one country in Africa and pretty much ate in lodges that catered to non-Africans so I am not exactly an expert in African cooking.
The menu has been set as:
Pap (I can handle this one)
Chakalaka (I have what is supposed to be a good recipe for this one)
I can find lots of recipes for groundnut (or peanut) soup/stew but if anyone has an authentic on they really like I am open. I have found a couple of chicken stews that don't call for peanuts (don't want peanuts in more than one dish) but could use recipes for this too.
If anyone has recipes or other ide... more »
On BBC (UK) TV tonight was a nepisode of 'The Great British Food Revival.'
One of the chefs was talking about (and cooking) 'Artisan' ham.
I'd heard of it, but never taken much notice. There are hardly any artisan ham producers left in The UK.
Has anyone got a producer close to where they are? A truly superb product of the finest quality.
Before the broadcast began, there was a notice in white lettering on an otherwise black screen: "The program you are about to see was originally aired in 1963. It is being shown now as a historical document despite its technical imperfections." The statement put me in mind of those that say a program contains scenes that may not be appropriate for all viewers, and that parental discretion is advised.
What followed, though, was a very early, black-and-white television program called "The French Chef," with Julia Child. She demonstrated how to make onion soup.
What struck me was the number of little mishaps that occurred. Julia demonstrates how to hold a knife for chopping, then chops a little more than a quart of onions. Before they go into the pan to be cooked, she pours a little olive oil into the pan. In fact, she only starts to pour it; then realizes she has the wrong bottl... more »
Last year, you lamented a dearth of whole candied citron and fresh citron. I hit our local gourmet grocer today and they had a couple dozen etrog citrons, hand labeled "Locally grown. 99¢." Since as far as I know, there is only one etrog grower in California, & he's about 3 hours away, I suspect these are from a backyard tree. I should have gotten one & tried candying it.
While I was looking up that grower, I stumbled across this: Etrog Slices Cooked in Sugar. Would that work for you? The company "imports more than a ton of tender, candied etrog slices, complete with seeds, from Israel every year."
I'm looking for European Gourmet Food & European Travel Forums. Can someone recommend active ones?
Would also like something on coffee & the above.
I had my doubts but was pleasantly surprised by the cheese and spinach (meat free) snitzels. Rather delicious with roasted pumpkin slices and steamed asparagus.
So for the vegetarians, and non vegos, give them a try. yum.
I invented them today - I accept there might be others out there.
Cook and mash potatoes.
Fairly finely chop some chorizo and fry in a non-stick pan with some chopped white onion.
Defrost some peas.
Mash the lot together with a tablespoon of cream cheese.
Shape into cakes and bake.
Welcome & Getting Started
Our Community Guidelines and Community FAQs will help you get started.
Businesses and commerical interests please note, this is a strictly no advertising community. Our members do not tolerate solicitation or guerilla marketing, and accounts are for individual travellers only.
Email: email@example.com with feedback or questions.
Featured threads on this branch
Juices of the world!
Americans drinking - gasp - tea?!
Favourite sweets around the globe
Nominate the best threads in this branch by clicking on the trophy icon in any thread. We'll highlight your choices here, or on our homepage.
Join us on Facebook & Twitter
Follow us on Twitter @lonelyplanet for the best in travel tips and inspiration.
If you’re on Twitter, tag your travel related tips with #lp and we’ll share the best of them with our community of followers.
Check out all our reviewed and recommended accommodation and book online.